Just a couple of points, really with no conclusion in mind: 1. Not everything Whole Foods sells is organic, at least as far as vegetables go. 2. Organic is not necessarily "better". I have spent a lot of time around sustainable agriculture people, both animal and vegetable. Industrial organics improvement over industrial regular agriculture, especially given the price differential, is open to debate. Knowing your producers, and their methods, is the real key so you can make your own choices about what is acceptable for you and your family. Not relying on some behemoth corporation like Whole Foods, which has a enormous profit incentive to protect. Read Michael Pollan's description of Petaluma Poultry's raising of Rosie's and Rocky's. Industrial, but with organic grain. 3. The USDA makes it extremely difficult, if not impossible to make a top quality ham like prosciutto that can be sold commercially. Government regulations are slanted towards big business and large scale production of non-handmade (or from their viewpoint, "unhygienic") food. Think about the fight about unpasteurized milk being used in cheese. (Heck, at this point it's gotten so I am happy if I can find a regular source of milk that hasn't been ultra-pasteurized). That fight has not happened with meat. Who wants to fight Hormel, Tyson, etc, who control the dialogue at nearly all levels of food policy. Hope I don't sound too cranky.